3 Gourmet Grilled Cheese Recipes for the Ultimate in Comfort Food

Is there a soul in the world who can say no to a gourmet grilled cheese? Certainly not us. After all, it’s the ultimate comfort food. Served with savory soup, a nice side salad, or potato chips, it’s the coziest meal around — and a meal every kid can get behind. With gooey cheese, toasted bread, and herbalicious fillings, these 3 gourmet grilled cheese recipes have us watering at the mouth.

Thyme & Garlic Loaded Grilled Cheese

This grilled cheese recipe elevates the classic, while staying connected to the sandwich’s roots. Three separate and delicious cheeses, pressed garlic, and the absolutely-to-do-for minty flavor of thyme make up this variation on the grilled cheese. You’re bound to love it. Serve this recipe with a soup — our recommendation is tomato basil.
thyme grilled cheese recipes

Ingredients:

  • 1 oz soft goat cheese
  • 1.5 oz Manchego cheese
  • 1.5 oz Fontina, Mozarella, or Havarti cheese
  • 2 garlic cloves, pressed
  • 1 tsp thyme leaves, chopped
  • 4 slices bread of your choosing
  • 2 Tbsp butter

How-To:

  1. Preheat oven to 400° F
  2. Butter one side of each bread slices. (Buttered sides will become the top and bottom of each sandwich.)
  3. Mix the goat, Manchego, and Fontina cheese with the pressed garlic and thyme until well combined. Divide cheese mixture into two, and place between bread slices to create sandwich (buttered sides out).
  4. Place sandwiches on an oven-safe pan and into oven. Cook for 6-7 minutes until cheeses have melted and sides are nicely crispy.

Polish Grilled Cheese and Strawberry Jam Sandwich

Okay, it may sound a little shocking, but trust us: this grilled cheese recipe is a savory-sweet concoction from heaven. In truth, any cheese + any jelly/jam + any bread can be delicious together but our favorite is this Oscypek Polish cheese and strawberry jam. (Oscypek is a delicious smoked cheese made of salted sheep’s milk from the Tatra Mountains region of Poland.) Whatever combo you land on, be prepared for your resident PB&J to be replaced.
jam and grilled cheese recipe

Ingredients:

  • 2 Tbsp salted butter
  • 2-3 thick slices of Oscypek cheese
  • 2 slices bread of your choosing
  • 1 Tsbp strawberry jam (or jelly)

How-To:

  1. Add a 1-2 slices Oscypek cheese to one slices of bread. Add a dot of strawberry jam, then add the rest of the cheese. Put remaining piece of bread on top and butter the exterior of the sandwich.
  2. Put a medium frying pan on medium heat. When hot, add buttered sandwich. Cook for a few minutes on each side until cheese has melted and bread is golden brown. Flip and repeat on other side.
  3. Remove from heat, and let sit until cheese thickens. Serve and enjoy!

Open-Face Tomato & Herb Grilled Cheese

When a grilled cheese is open-faced, it’s actually called a tartine. But open-face is way less pretentious and way more fun. This grilled cheese recipe is made of tomatoes, onions, melted Fontina cheese, and a dreamy herb butter. Throw it on one slice of your favorite bread (half the carbs!), and serve it to your entire family. You toast this recipe in stages to ensure ultimate melty deliciousness, so be careful not to burn the bread.
open face grilled cheese recipe

Ingredients:

  • 1 large tomato, thinly sliced and cut in half
  • 2 cups grated cheese (we used a Fontina and Parmesan mix)
  • Bread of your choosing
  • 1 stick butter
  • 2 Tbsp of parsley and basil
  • Green onions, chopped
  • White onion, sliced thinly
  • Black pepper, to taste

How-To:

  1. In a food processor, blend butter, herbs, garlic and black pepper. Spread herb butter mixture over bread. (Save remaining and use on your favorite veggies).
  2. Toast bread under broiler until herb butter melts and bread is lightly toasted. (Don’t over-toast!) Remove from oven.
  3. Spread cheese on the lightly toasted bread and put under broiler. Remove from oven.
  4. Place thinly sliced tomatoes and onions over cheesy bread. Put under broiler for 1 minutes until tomatoes are warmed through. Watch closely so it doesn’t burn.
  5. Pepper, to taste.